The first time Ray Sumano tried sourdough bread, he wasn’t a fan. But after years of working in bakeries that specialized in the artisan loaf, he came to love it—and eventually built his life’s work around it.

In 2001, Ray and his wife, Elena, began practicing their baking skills right in their own home. With a small starter and big dreams, they experimented until they perfected the sourdough they loved. Soon after, Ray’s brother Rafael joined in, and together they turned that passion into a family business.

As immigrants from Mexico, the Sumanos started from nothing—just determination, hard work, and the belief that they could build something meaningful. What began in a kitchen has grown into a bakery that now produces over 3 million loaves each year. Based in Watsonville, the bakery serves communities throughout the Bay Area. Their breads are baked 364 days a year, delivered fresh daily, and made with the same sourdough starter they created more than 20 years ago. You’ll find their loaves in stores like Safeway, Whole Foods, Nob Hill, Lucky’s,and more—as well as in local cafés serving deli sandwiches. For the past five years, they’ve also proudly supplied fresh bread to the Gilroy Garlic Festival.

What sets their bread apart is simple: no preservatives, no shortcuts—just time, tradition, and a commitment to quality. The Sumano family believes in creating not only delicious bread, but also opportunities, jobs, and a better future for the community.

For Ray, Rafael, Elena, and their team of dedicated employees, this is what the American Dream looks like: hard work, family, quality you can taste, and growth rooted in passion.